From the Camp Kitchen: Moroccan Lamb Shanks

One of my favourite Sunday dinners is Lamb Shanks of any style. Moroccan style though takes them to a whole new level. Delicious!

And it’s so simple and easy while camping.

Brown the Shanks in a fry pan and transfer to slow cooker, camp oven or crock pot. In the fry pan fry off some squashed garlic, chopped onion and then add canned tomatoes, Moroccan mixed spice and beef stock and transfer mixture to lamb shanks.Place on coals if using camp oven or in the oven if using the crock pot. Cook for 1 and then add drained chickpeas. After a further 1/2 an hour add some spinach leaves.

Moroccan Lamb Shanks

When the meat falls away from the bone it is ready to serve. You can serve with either mashed potato, polenta or cous cous (pictured) I served this one with a spiced cous cous with currants and coriander. Simply prepare the cous cous in chicken stock, drain and stir though Moroccan spice, chilli powder, fresh coriander and currants.

Moroccan Lamb Shanks with Spiced Cous Cous

 

Advertisements

questions or comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s